Curried Chicken Salad with Jicama

I took this one from the Whole Foods website. Obviously, scale down the fruit and ramp up the vegetables. Keeps well.

1 tsp canola oil

1 lb boneless, skinless chicken breast, cut into 1-inch dice

1 cup 1/4-inch diced yellow onion

11/2 tsp curry powder

6 oz plain nonfat yogurt

2 TB fresh lime juice

1 cup 1/4-inch diced jicama, peeled

2 cup green seedless grapes, halved

1/2 cup toasted pecan pieces

1 cup 1/4-inch diced red pepper

Heat canola oil in a non-stick skillet. Sauté chicken for three minutes over medium-high heat. Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat. Remove chicken mixture from pan and place in refrigerator to cool completely. While chicken cools, prepare remaining ingredients. When chicken is cold, combine all ingredients.

Serves 4. Per 11 oz serving: 360 calories, 30 g protein, 15 g fat (2 g sat), 29 g carbohydrates, 65 mg cholesterol, 95 mg sodium.

Renee